Let's Get Cookin': Spicy Loaded Guacamole

There are no words to explain the intensity with which I ♡ this guacamole. It's fresh, spicy, vibrant, bursting with flavor, and - overall - KILLER good. Mind you, I've made 2 batches of this within the last 48 hours; if my enthusiasm wasn't totally legit, that never would have happened.

Now really, I owe this recipe to Saturday-night Mexican food cravings, last minute trips to the grocery store, and my 9PM food-starved brain that somehow managed to work pretty well regardless. It went something like this ➝ mash up some avocado, throw in whatever seemed appropriate at the moment, taste, adjust, and - for those last two parts - repeat until deemed perfect. And THAT was the point where I realized I was onto something that needed to be shared with more than just my late-night guacamole-eating self. Enter guac round 2... for your (and let's be real - my) eating pleasure.

What you really need to do is throw this guacamole together (like RIGHT NOW right now), make a good margarita to go with, pull out the tortilla chips, and get your Mexi-food snacking on. There's creamy avocado, spicy fire-roasted jalapeño, bunches of crispy red onions, juicy roma tomatoes, and just a bit of cumin and sea salt for a good pick-me-up... which is all to say, there's no excuse for not making this happen. Tell me you're convinced so we can get fiesta-ing! (← Definitely a word... says me only).

P.S. I swear you can have more confidence in the recipe than my word-creating abilities. ;) Let's do this!

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Spicy Loaded Guacamole

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A recipe for fresh, spicy guacamole loaded with red onion, tomato, and a touch of lime juice for maximum flavor. Takes minutes to make and SO much better than store-bought!

• Yield: about 1 ½ - 2 cups guacamole 1x

Ingredients

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• 1 ½ avocados, peeled and pitted
• 1 roma tomato, diced
• ½ red onion, minced
• 1 small jalapeño* (or ½ a large one), minced
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon cumin
• ⅜ teaspoon sea salt

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Instructions

1. Use a large mortar and pestle, or a bowl and fork, to mash the avocado.
2. Add tomato, onion, jalapeno, and lime juice. Sprinkle cumin and salt on top. Mix all ingredients together well.
3. Serve with tortilla chips for dipping (or however you want!) Cover any leftovers with plastic wrap, or transfer to an airtight container, and keep refrigerated.

Notes

*If possible, use a torch to scorch the jalapeño skin before mincing (for added flavor). Use a pair of kitchen tongs to hold the jalapeño while scorching. The amount of jalapeño used can also be cut in half for a more mild guacamole.

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